This deeply savory stock builds its flavor the classic way: carrots, celery, onion, leek, and garlic are browned in olive oil until caramelized at the edges, then deepened with tomato paste and a splash of white wine scraped up from the bottom of the pot. Thyme, parsley, bay leaves, and peppercorns simmer in alongside the vegetables for a full hour, turning the liquid golden and richly aromatic. A quick strain leaves you with a clean, versatile base ready for soups, risottos, or braises. Every ingredient here is plant-based by nature, which makes this one an easy, reliable staple to keep stocked in a vegan kitchen. It's the kind of homemade stock that makes everything you cook with it taste better.
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Heat the olive oil in a large stockpot over medium-high heat until shimmering. Add the carrots, celery, onion, leek (white and light green parts), and parsnip, if using, and cook, stirring occasionally, until the vegetables are lightly browned at the edges, about 8–10 minutes.
Add the garlic and tomato paste and stir to coat the vegetables, cooking until the tomato paste darkens slightly and smells fragrant, about 2 minutes.
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